STANDARD COMPETENCIES:

 

 I.      Research or visit sites where modified diets are utilized including but not limited to: acute care, rehabilitation, WIC, assisted firing facilities, long tend care facilities, hospice care

 II.     Identify modified diets needed in above areas

 III.    Mechanics of modified diets:  Identify commonly used modified diets, Analyze nutrient content and balance by computer, Utilize Exchange List in calculating and planning menus, and Select case studies.

 IV.     Calculate and plan menus for weight loss

 V.      Calculate and plan menus for NIDDM

 VI.     Present oral case studies NIDDM and weight loss

 VII.    Identify aspects of diabetic care discussed by Diabetic Educator

 VIII.   Develop appropriate recipes for IDDM

 IX.     Calculate and plan menus for IDDM

 X       Present oral case studies on NIDDM

 XI.     Identify components of DASH protocol

 XII.    Develop appropriate recipes for cardiovascular disease

 XIII.   Calculate and develop menus for hypertension

 XIV.    Calculate and develop menus for hyperlipidemia

 XV.     Calculate and develop menus for following MI

 XVI.    Present oral case studies on MI, hypertension and hyperlipidemia

 XVII.   Discuss current treatment for peptic ulcer

 XVIII.  Discuss use of probiotics to treat GI disorders

 XIX.    Calculate and plan menus for gluten enteropathy

 XX      Calculate and plan menus for dumping syndrome

 XXI.    Present oral studies on gluten enteropathy and dumping syndrome

 XXII.   Develop appropriate recipes for liver disorders

 XXIII.  Calculate and plan menu following cholecystectomy

 XXIV.   Calculate and plan, using BEE, menu for hepatitis A

 XXV.    Discuss current prevalence and treatment of hepatitis C

 XXVI.   Present oral case studies on choleystectomy and hepatitis A

 XXVII.  Develop high calorie/nutrient dense recipes for optimum nutrition which are palatable and appealing to clients under severe physiologic stress

 XXVIII. Calculate and plan menu for recovery form burns

 XXIX.   Calculate and plan menu for recovery from pneumonia

 TOPICAL OUTLINE:

 

 I.      INTRODUCTION TO THE MODIFIED DIET.

 II.     MODIFICATIONS OF CALORIES, CARBOHYDRATE, FAT AND SODIUM:  Diets for weight loss and non-insulin dependent diabetes, NIDDM, Type II Diabetes, List important medical aspects in treatment of insulin dependent diabetes, IDDM, and Identify restriction of calories, fats and sodium in the treatment of cardiovascular disease.

 III.    GASTROIONTESTINAL DISORDERS:  Modification in texture, consistency and nutrients for GI disorders and  Modifications of protein and sodium in liver disorders

 IV.     PHYSIOLOGIC STRESS:  Modifications to make high calorie/nutrient dense meals palatable and appealing to clients recovering from severe infection, burns or injury and Modifications in consistency following surgery, specialized injury or GI malfunction.

 V.      HOUSE DIET:  Developing the multi-purpose cycle health care house diet

 VI.     RENAL DISEASE

 VII.    WASTING SYNDROME:  Modification to reduce the wasting syndrome in cancer and HIV.

 VIII.   DISABILITY AND REHABILITAION:  Modifications to support healing and reduce wasting for disability and rehabilitation.

 IX.     PREGNANCY AND INFANCY:  Modifications required for normal pregnancy, gestational diabetes and lactose intolerance complications. Modifications for infancy: normal, failure to thrive and cystic fibrosis.

 X       OLDER ADULT/NUTRITION INTERVENTION:  Using nutrition to control health problems of older adults especially osteoporosis.

 XI.     THER THERAPEUTIC DIET RESEARCH

 XII.    DIET INSTRUCTION

 XIII.   EVALUATION